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    You are in: Home / Jodi B.'s Public Recipes
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    13 Recipes

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    Few ingredients but they combine for a rich layered potato dish that is a great accompaniment to any main course. I made this last night improvising with what I had on hand & the result was awesome. The trick is slicing the potatoes very thin using a mandolin.

    Recipe #211097

    3 Reviews |  By Jodi B.

    This dessert is as easy as it gets yet the finished product tastes & looks as if you spent hours in the kitchen! It never fails to get rave reviews & it's just so simple & quick to make!

    Recipe #105507

    "Anne Desjardins, chef at L'Eau a la Bouche (Mouthwatering) in Ste. Adele, made this sausage-like cookie to serve at Kendall College, a professional chefs' school in Evanston, Ill. The nut-studded chocolate is rolled into a sausage shape and dredged in icing sugar. Sliced up, it's a delectable treat with coffee or sweet wine." Julian Armstrong, Montreal Gazette

    Recipe #89206

    "Laurent Godbout, chef of Chez L'Epicier in Old Montreal, demonstrated this thick, succulent sauce for a Chicago audience to serve with a salad of Quebec snow crab. The sauce could be used with plain canned crab or other seafood." (Julian Armstrong, Montreal Gazette)

    Recipe #89205

    Credit is given to Sandra Levine for her Aunt Ida's Sponge Cake. I came across this recipe that was posted on another site in March 2002 and it received great reviews. This cake is said to be good enough to be enjoyed all year long and I can hardly wait to bake it for seder #1. Now it can be said - since I made this cake for the 1st seder, I would not hesitate to make it again. The cake had a great light texture and tasted great; it was MOIST, it rose up quite high and everyone raved about it. Next time I make this, I will cut out and add a piece of parchment paper on the bottom of the pan, since it did stick ever so slightly. And also very important if you are making an additional 8" or 9" cake, only bake it for 25-30 minutes.

    Recipe #87458

    2 Reviews |  By Jodi B.

    Onions that cook down very slowly and are transformed into an extraordinarily sweet, richly colored side dish or accompaniment.

    Recipe #83520

    6 Reviews |  By Jodi B.

    These brownies are suitable for people following a low-carb regime. They are not, however, low in fat! Exported from MasterCook, Recipe By : Carol Williams

    Recipe #75680

    1 Reviews |  By Jodi B.

    When you bite into these succulent chicken breasts, you will get a surprise of flavors!

    Recipe #56654

    1 Reviews |  By Jodi B.

    This risotto dish is rich & creamy & the rice still has a little bite to it. My trick to making great risotto is to make sure the rice has absorbed the stock before adding more stock & to stir vigorously & constantly. It is a bit tiring, but so well worth it!

    Recipe #56046

    3 Reviews |  By Jodi B.

    My father loved potato kugel, especially his late mothers. Fortunately his sister taught my mother the unique recipe and it has been a staple at every family get together and holiday celebration. There are never any leftovers and we still fight over who is going to get a corner piece. I hope you enjoy this as much as we do!

    Recipe #55052

    1 Reviews |  By Jodi B.

    Outside it is -20 (really!) and the only thing I can think of is a steamy bowl of delicious soup. This is from ATK & it's so simple - hope you love it as much as we do.

    Recipe #54745

    1 Reviews |  By Jodi B.

    The joyous holiday of Purim is March 18. It commemorates a time when the Jewish people living in Persia were saved from extermination. Celebrate by eating these tasty pastries representing evil Hamen's 3-sided hat!

    Recipe #54059

    2 Reviews |  By Jodi B.

    These individual chocolate cakes are simple to make, can be made way in advance and their intense flavour combined with their light texture is sure to please any chocoholic you know or make a great little personalized ending to your dinner party! As rich as these little delights are, a dollop of whipped cream will send your taste buds soaring.

    Recipe #52062

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